新型发酵火腿色泽的影响因素优化  

Optimization of influence factors of new type fermentation ham chromaticity

作　　者：张海杰[1] 刘学军[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《肉类工业》2012年第5期17-19,共3页Meat Industry

基　　金：吉林省科技厅科技支撑重点项目(吉科合字20050202-2)

摘　　要：色泽是评价火腿质量的一项重要指标。以色泽或感官评价为考察指标,采用响应面法,探讨了腌制剂对新型发酵火腿切片色泽的影响。结果表明:最佳的亚硝酸钠的添加量0.01%、Vc的添加量0.03%、食盐的添加量2.37%;此时发酵火腿的切片色泽及感官评价最好。Color is an important index for ham quality evaluation. In this article, using the color and luster and sensory evaluation as index, the effect of the pickled preparations on new fermentation ham slices chromaticity was discussed by the response surface method. The results showed that： the best adding amount of sodium nitrite, Vc and salt were 0.01% 0.03% and 2.37%, respectively, on this condition, the color and luster and sliced ham fermentation sensory evaluation were the best.

关 键 词：腌制剂 发酵火腿 色泽 响应面法 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]